Pistachio frangipane tarts
Delight in the rich, nutty flavors of these Pistachio Frangipane Tarts, featuring a luscious blend of butter, sugar, vanilla, egg, flour, almonds, and pistachio nuts. Perfect for dessert or a special treat, these elegant tarts offer a sophisticated twist with their creamy frangipane filling and crunchy nutty texture. Easy to prepare and irresistibly delicious!
- 06 Mar 2024
- Cook time 15 min
- Prep time 45 min
- 4 Servings
- 7 Ingredients
Pistachio frangipane tarts are a delightful combination of crisp pastry and rich, nutty filling. These tarts are perfect for any occasion, whether it's a tea party, a casual get-together, or an elegant dessert option for a dinner party. Made with a blend of almonds and pistachios, they offer a unique flavor profile that is sure to impress your guests.
Ingredients:
Instructions:
- Place the almonds and pistachio nuts into a food processor or blender.
- Grind the nuts until they form a fine powder, resembling flour. Be careful not to over-process; you don’t want to end up with nut butter.
- Crack the egg into the creamed butter and sugar mixture.
- Add the teaspoon of vanilla extract.
- Beat the mixture until the egg is fully incorporated.
- Gradually add the ground nut mixture (almonds and pistachios) and the all-purpose flour to the wet mixture.
- Mix until everything is well combined and you have a smooth frangipane batter.
- Place the filled tart pans in the preheated oven.
- Bake for about 20-25 minutes, or until the frangipane is set and has a light golden-brown color.
- Once baked, remove the tarts from the oven.
- Allow them to cool in the pans for about 10 minutes.
- Then transfer the tarts to a wire rack to cool completely.
Tips:
- Ensure the butter is at room temperature before you begin, as this will make it easier to cream with the sugar.
- Grind the almonds and pistachio nuts finely to achieve a smooth frangipane filling.
- Chill the dough before baking to help it retain its shape and prevent shrinking.
- Use a food processor to quickly and evenly incorporate the nuts into the dough.
- Be careful not to overmix the dough to avoid a tough texture.
- Line your tart tins with parchment paper or lightly grease them to prevent the tarts from sticking.
- Keep an eye on the baking time to ensure the tarts are golden brown but not burnt.
Your pistachio frangipane tarts are now ready to be served. Enjoy the rich, nutty flavors and the crisp, buttery crust. These tarts can be enjoyed warm or at room temperature, and they pair wonderfully with a hot cup of tea or coffee. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.48g | 9% |
| Sugar 15g | 15% |
| Fat | |
| Fat 30g | 35% |
| Saturated 10g | 34% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 66mg | 12% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.78mg | 5% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 0.56mg | 1% |
| Vitamin E 3.08mg | 21% |
| Vitamin K 3.81ug | 3% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.37mg | 0% |
| Iron, Fe 1.47mg | 13% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 300mg | 9% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 1.04mg | 9% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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